Ingredients:
¼ cup olive oil
1 ½ cups quinoa, rinsed
2-3 cups vegetable stock
8 ounces Shitake mushrooms
8 ounces Portabella mushrooms
6 shallots, roasted and chopped
4 stalks of celery, chopped
4 carrots, grated
1 leek sliced
10 Delicata squash, cut in half and scooped clean of seeds
1 ½ cups uncooked wild rice (cook rice according to directions to yield 3 cups of cooked rice for use in this recipe)
½ cup parsley leaves, chopped
½ teaspoon paprika
Directions:
- Preheat oven to 350 degrees. Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Pour 2 cups of the vegetable stock into a medium size pot and put it on the stove, bring to a boil. When it has come to a boil, turn off the heat and add the rinsed quinoa, cover with a lid and let sit for 10 minutes.
- Clean the mushrooms with a damp paper towel, remove the stems (save for future stock) finely slice and then set aside.
- In large cast iron pan or pot, heat the oil add the shallots, celery, carrots, leeks, and mushrooms. Sauté over low heat for 5 minutes.
- While sautéing add salt and pepper to taste. Continue cooking for another 5 minutes, then remove from the heat and pour into a large bowl.
- Add the cooked rice, parsley, paprika and the cooked quinoa. Toss all together.
- Cut the Delicata squash in half lengthwise with a large chef’s knife. With a spoon scoop out the seeds and the membranes.
- (If you would like, you can lay the seeds out on an oiled sheet pan, sprinkle with salt and pepper bake in the oven until lightly browned and crispy.)
- Place the cleaned squash halves in a baking dish large enough to hold them, cut side up. Fill the cavities with the vegetable/rice/quinoa mixture.
- Add 1/4 cup vegetable stock and 1/4 cup water to the baking dish.
- Cover with foil and bake for approximately 1 hour or until the squash is tender.